Mussels in a Belgian Style

In a heavy bottom pan slowly sauté in a great wad of butter one finely chopped leek, two finely chopped shallots, two finely chopped celery stalks and ten cloves of garlic until soft. Add two bay leaves, ten to twenty black pepper corns and a bunch of fresh thyme. Add one bottle of dry beer or lager. Bring to a boil and immediately add four pounds of mussels. Cover and cook until all mussels are open, turn and mix the mussels so that the sauce is evenly distributed, cover and cook for another two minutes. Eat with crusty bread to soak up the juice and drink beer. If you replace the beer with Muscadet call it "in a French style" and serve it with Muscadet.